Baked Hot Cross Bun Pudding

• 6 hot cross buns (large and containing currants, dried citrus peel, etc)
• 6 tablespoons butter, soft
• 3 tablespoons apricot jam
• 2 cups evaporated milk
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon, to taste (use less (or more)
• 12 teaspoon ground nutmeg
• 3 eggs, largest size

1. Heat oven to 325 deg F/160 deg Celsius.
2. Grease a suitable oven dish.
3. Slice the hot cross buns into thick slices, and lightly butter one side of each slice, and also top each buttered half with a little apricot jam.
4. Use more jam if the amount given isn't enough.
5. I didn't measure what I used.
6. Arrange the slices in overlapping style, to fit into your greased dish.
7. In a bowl, put the rest of the ingredients: evaporated milk, sugar, vanilla, spices and eggs.
8. Whisk well together.
9. Pour this custard evenly over the bun slices.
10. Leave the pudding for 5 - 10 minutes or so, for the bun slices to absorb most of the liquid.
11. Bake about 40 - 45 minutes, or until the custard has set and the pudding is baked through.
12. Serve with Greek-style yoghurt.

buns, butter, apricot jam, milk, sugar, vanilla, ground cinnamon, ground nutmeg, eggs

Taken from www.food.com/recipe/baked-hot-cross-bun-pudding-363517 (may not work)